中華麺に含まれるかんすい中のリン酸塩類の細管式電気泳動法による分析

概要

論文の詳細を見る
In order to improve the quality of Chinese noodle, kansui, composed mainly of phosphate and carbohydrate salts, is added to them usually as food additive. The remaining amount of phosphate salt after boiling of the noodle was determined by a capillary isotachophoresis method. As to the leading electrolyte, 10 mM HCl adjusted pH with p-alanine as a counter ion at 3.6, and as to the terminal electrolyte, 10 mM sodium n-caproate were selected. The amount of phosphate ions eluted during boiling of the noodle was determined by this method. It became clear that the amount eluted increased during 15 minute boiling, and after that period, this amount was kept constant. During the boiling phosphate ions contained in the wheat dough was also eluted. The suitable length of boiling time for eating was estimated to be 5 minutes, but after this boiling time, a considerable amounts of phosphate ions derived from kansui remained in the noodle.
日本調理科学会の論文
1993-02-20